Better-than-takeout Crab Rangoon
My family has been ordering these for as long as we can remember. We used to get them free with our order when we lived in Florida. Sadly, those days are over.
With everything so expensive we decided to figure out how to make them on our own. Building them is a bit labor-intensive. The payoff is worth it. These are actually so much fresher tasting, and the sweet & sour sauce that my husband made was delicious. It was also kind of fun because we did it as a family.
I hope you try these! I know my recipes are usually super easy, these are easy, they just take a little bit of time and effort. You can get your whole family involved in making them.
Here's the Instagram video link for reference the recipe is below.
Make sure to keep the oil at a consistent 350°, so you don't cook the crab rangoons too fast!
Here's the recipe!
Recipe: (makes about 25-30)
The filling:
Combine in a food processor:
8 ounces of cream cheese, softened
3/4 cup green onions, chopped
6 ounces crab meat
1 ½ teaspoon white sugar
¼ teaspoon cayenne pepper
1 ½ teaspoon soy sauce
1 ½ Worcestershire sauce
3 cloves garlic, chopped
We bought a package of egg roll, wrappers, and then cut them diagonally to make triangles because that's how they've always been prepared for us. Plus it's easier.
Put an overflowing teaspoon of filling on each triangle.
Moisten the edges with water or egg wash.
Fold in half, making a smaller triangle, be sure to press out all of the air.
Fry in 350° oil until golden flipping halfway through.
Serve with prepared dipping sauce. Recipe below.
Sweet & Sour Dipping Sauce:
Ingredients:
Heat in a small saucepan over medium heat:
1 cup pineapple juice
1/3 cup rice vinegar
1-2 tablespoons soy sauce
3/4 cup granulated sugar
Make a slurry and add at the end:
2 tablespoons cornstarch
2 tablespoons water
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